BROILED HONEY LIME SALMON

Image by Another Pint Please... via FlickrIf your New Year’s resolution  is to eat healthier, this is a great recipe. The citrus marinade really enhances the flavor of the salmon. This is perfect served with a simple green salad and some brown rice.

Marinade
2 tbsp Dijon mustard
juice of one freshly squeezed lime
2 tsp olive oil 
1 tbsp honey 
1 1/2 tsp dried tarragon 
2 tbsp dry sherry 
1/4 tsp salt 
1 1/4 lb salmon fillets 1/2 to 5/8 thick
non stick cooking spray 

How to make it
Combine marinade ingredients thoroughly
Place salmon fillets in shallow non metal dish and top with marinade turning to coat other side
Marinate in refrigerator for 1 hour turning once or twice
Preheat broiler
Coat broiler pan with cooking spray
Broil fish 4-6 inches from heating element for 5-6 minutes until fish is done (no need to turn)
Serve with lime wedges (if desired)

• 
• 
• 
• 
• 

NEENA'S GLAZED TURKEY MEATLOAF

Image by pcarpen via Flickr Now that the busy holiday season is over it's time again to focus on warming comfort foods for those cold winter nights.
This is a meatloaf that everyone will love.The grated apples keep it moist and give it a sweetness.  Mashed potatoes or mashed sweet  potatoes go well with it.


Ingredients

1 tsp oil 
1 cup chopped onions
1 stalk chopped celery
3/4 tsp dried thyme
1/2 tsp dried sage
1 lb ground turkey
1 1/2 cups peeled grated apples
1 1/2 cups fresh bread crumbs from firm bread
1 egg lightly beaten
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp freshly ground black pepper
Glaze
1 tbsp cider vinegar 
1 tbsp brown sugar
1 tsp Dijon mustard 
How to make it

Heat oil in small skillet over medium heat
Add onions and celery and saute 3 minutes until softened
Stir in thyme and sage and cool slightly
Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, mustard, salt and pepper
Mix well and pack into a greased 8x4 inch loaf pan
Bake at 350F for 30 minutes.
Pour off accumulated fat
Glaze
Combine glaze ingredients in small bowl and brush over top of loaf
Bake 30 minutes more or until golden and juices run clear when pierced

• 
• 
• 
• 
• 

CROCKPOT MACARONI AND CHEESE

This is easy to prepare especially in summer when you dont want to heat up the kitchen... Also good to bring to potlucks






8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

Related articles by Zemanta

• Diet Secrets from a Top TV Chef (lifescript.com)
• Satisfying Homemade Macaroni and Cheese in The Crock Pot (notecook.com)
• Yummy! Mouthwatering macaroni and cheese (today.msnbc.msn.com)
• Kraft Macaroni and Cheese steps out of its box (timesunion.com)
• 7 Low-Cal Comfort Food Recipes (lifescript.com)
• Spring garden macaroni and cheese (atfirstglass.com)
• Grandma Anna's French Style Macaroni Cheese (notecook.com)

• 
• 
• 
• 
• 

SIRLOIN TIPS AND GRAVY

This is a delicious and easy meal, perfect for dinner with friends.....





1 1/4 lb. sirloin, cubed 1 inch
2 tbsp olive oil
1 clove minced garlic
3/4 lb. fresh mushrooms, sliced
1/3 c. water or beef broth
1/2 c. dry red wine
1 1/2 tbsp. soy sauce
2 tbsp. Dijon mustard
1 tbsp. cornstarch
1/2 c. whipped cream
Chopped parsley
Brown meat in.olive oil using an electric skillet . Add garlic, as pieces brown remove to casserole
with cover. Add 1/4 cup wine to skillet and saute mushrooms,
add to meat. Cover. Bake in oven at 350 degrees for 1 hour
until meat is tender.
Add water or broth and remaining wine and soy sauce to skillet
in which the meat was browned. Boil, stirring up the
drippings. Blend in mustard, cornstarch and cream. Simmer
until thick. Pour off juices from meat into the sauce in
pan. Simmer, whisking until smooth and thick. Blend with
meat. Sprinkle with parsley. Serve over hot rice or mashed potatoes.

Related articles by Zemanta

• 7 Hearty Stew Recipes (lifescript.com)
• 5 Recipes, 1 Ingredient: Beef (healthnews.ediets.com)
• Pepper Steak (notecook.com)

• 
• 
• 
• 
• 

BBQ PULLED PORK BAKE

Here is another recipe from Woman's World Magazine.It's perfect for a portable oven. Easy to make and delicious to eat!



1 container shredded pork bbq, such as Lloyds
1 can pinto beans, rinsed and drained
1 can 14 oz fire roasted tomatoes with juice
1 can Mexicorn drained
1 pkg corn muffin mix
¾ cup shredded cheddar cheese
1 egg
3 tbs milk
¼ c chopped scallions

Preheat portable oven to 400 F
Grease 2 quart safe baking dish. In baking dish combine, pork, beans, tomatoes with juice and corn.
Microwave on high in 1 minute intervals until hot, 3 minutes.
Meanwhile, stir together muffin mix, ½ c cheese egg and milk until blended. Drop by ¼ cupfuls over hot pork mixture bake uncovered, until topping is golden and baked through, about 15 minutes, adding additional ¼ c cheese during last 3 minutes of cooking time. Serve sprinkled with scallions

• 
• 
• 
• 
• 

ASIAN BEEF & NOODLES

This is an easy money saving recipe... Great use for Ramen Noodles!





1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1" pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce
2 green onions, sliced
In electric skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.
Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.
Add beef to skillet once more, cook 1-2 additional minutes.
Sprinkle with sliced green onions

• 
• 
• 
• 
• 

READER RECIPE SUNDAY

This recipe is courtesy of my daughter Carolyn Kenny Reardon of Payson, AZ
Enjoy!



CAL’S QUICHE
This recipe makes two Quiches, but you can divide the recipe in half if you only want to make one.

Ingredients
1/2 pound thick sliced bacon
(8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese,shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese,grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

Directions
Preheat oven to 350 degrees F . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside..
Heat olive oil in skillet over medium heat. Saute ham until lightly browned. Remove from heat. Mix it in a small bowl with the bacon.
Divide sour cream, and spread into pie crusts sprinkle with salt and pepper. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

• 
• 
• 
• 
• 

RATATOUILLE WITH ITALIAN SAUSAGES

This can be prepared using an electric skillet and a larger size toaster or portable oven



1 small to medium eggplant,cubed
2 medium zucchini, sliced
1 green and 1/2 red pepper sliced into strips
1 medium onion, sliced
1 clove garlic chopped
12 oz sliced fresh mushrooms
1 15 oz can diced tomatoes, drained
2 tbsp olive oil
1/2 c finely chopped Italian parsley
1/2 tsp oregano
1/2 tsp basil
1/2 tsp fennel seed
1/2 tsp tarragon
Sea salt and fresh ground pepper to taste
1/2 lb sweet Italian sausage


Heat oil in electric skillet and briefly saute eggplant and zucchini over medium high heat for about 5 minutes
Saute onions, peppers, and mushrooms in same oil until soft
add garlic and briefly saute until fragrant
Remove vegetables and save pan to cook sausages
Preheat oven to 350F
Layer vegetables, tomatoes, parsley and seasoning in a 1 ½ qt casserole
Stir gently to mix
Cover and bake for 35 minutes
While casserole is baking,saute sausages in reserved pan until brown, drain on paper towels and cool.
Slice 1/2 in thick and return to pan
Saute slices for 2-3 minutes on each side
After vegetables have baked for 35 minutes, add sausages, pushing most down into the vegetables but saving some for the top
Return to oven and bake uncovered for 20 minutes
Garnish with additional fresh parsley if desired
Note
The flavor improves if made a day ahead and refrigerated
Bring to room temp before reheating

• 
• 
• 
• 
•